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BERENJENA A LA PARMESANO RECIPE: www.escoffieronline.com/how-to...
Ingredients
3 eggplants
12 oz flour
8 eggs
6 fl oz milk
1 lb seasoned breadcrumbs
32 oz tomato sauce
18 oz mozzarella cheese
12 oz Parmesan cheese
1 oz fresh parsley, chopped
1 oz fresh oregano, chopped
Preparation
1. Peel and slice the eggplant into rounds a half inch thick and soak them in some cold water that is seasoned with salt and a little sugar. Soak the eggplant slices for approximately 10 minutes and remove.
2. Pat the eggplant dry with a paper towel and bread in the flour, egg wash and bread crumbs. Pan fry the slices over medium heat until golden brown and crispy.
3. Remove them from the pan, put on a paper towel lined plate and season with salt and pepper. In a shallow baking dish spoon some tomato sauce with the fried eggplant and top each slice with mozzarella and parmesan cheese.
4. Bake or broil to melt the cheese and brown it slightly. Then finish the eggplant with some freshly chopped parsley and oregano.
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